Very Festive Chicken

Name: Very Festive Chicken
Prep time: P1H
Cook time: P1H
Total time: P1H
Yield: 16
Cuisine: Fusion
Ingredients: honey; pineapple-orange juice concentrate; cloves; paprika; chicken; matzo meal; olive oil; onions; garlic; celery stalks; apples, granny smith; parsley leaves; salt; lemon juice; dijon mustard; pineapple, fresh

Very Festive Chicken recipe

Yield

16 servings

Prep

½ hrs

Cook

1 hrs

Ready

1½ hrs

Ingredients

Amount	Measure	Ingredient	Features
3	tablespoons	honey
¼	cup	pineapple-orange juice concentrate	*
½	teaspoon	cloves crushed
½	teaspoon	paprika
4	pounds	chicken broiler, skinned, cut into serving pieces
⅔	cup	matzo meal	*
2 ½	tablespoons	olive oil italian
2	medium	onions coarsely chopped
5	cloves	garlic minced
2		celery stalks coarsely chopped	*
2		Granny Smith apples peeled, pared, coarsely chopped	*
3	tablespoons	parsley leaves minced
¼	teaspoon	salt
2	tablespoons	lemon juice fresh
2	teaspoons	dijon mustard
1		pineapple, fresh fresh, sliced	*

Ingredients

Amount	Measure	Ingredient	Features
45	ml	honey
59	ml	pineapple-orange juice concentrate	*
2.5	ml	cloves crushed
2.5	ml	paprika
1	each	chicken broiler, skinned, cut into serving pieces
158	ml	matzo meal	*
38	ml	olive oil italian
2	medium	onions coarsely chopped
5	cloves	garlic minced
2	Ribs	celery stalks coarsely chopped	*
2	each	Granny Smith apples peeled, pared, coarsely chopped	*
45	ml	parsley leaves minced
1.3	ml	salt
3E+1	ml	lemon juice fresh
1E+1	ml	dijon mustard
1	each	pineapple, fresh fresh, sliced	*

Directions

Put 2 tablespoons of honey in 8 oz. measure. While stirring, add concentrate, cloves and paprika. Fill with water to 8 oz. mark and stir. Pour into a wide bowl. Rinse and dry chicken. Prick all over with sharp-pronged fork. Add to bowl, turning several times to coat. Let stand at room temperature for 30 minutes.

Drain chicken, reserving marinade. Arrange pieces on large flat plate. Sprinkle with ¼ cup matzo meal, pressing to adhere. Turn. Repeat on other side until all is evenly coated. Chill in freezer for 10 minutes.

Preheat oven to 375℉ (190℃). Heat 1 tb. oil in large, well-seasoned iron skillet.

In bowl, combine onions, garlic, celery and apples. Strew ¼ cup across hot oiled skillet. Cook for 30 seconds over medium-high heat.

Add half the chicken and lightly brown on both sides ( 5 min), scooping up and turning with sharp edged spatula. Transfer chicken and browned particles to plate.

Add another tablespoon of oil. Repeat until all is browned. Sauté remaining vegetable-apple mix until lightly browned, scraping bottom of skillet to loosen particles.

Add marinade around edges of skillet. Add 2 tb. parsley and bring to a boil, stirring to combine. Return chicken to pan, spooning with thick sauce. Cover and simmer on top of stove for 3 min. Baste.

Place in center of oven for 50 minutes, spooning with sauce once, midway. Remove from oven. Sprinkle salt evenly over all.

In cup, blend remaining tb. of honey with lemon juice and mustard. Pour over chicken. Re-cover and let stand for 5 minutes.

Drain chicken of sauce and arrange pieces on large warmed serving plate. Stir sauce and reheat briefly. Spoon some of it over the chick. Cut each pineapple slice into thirds and arrange around sides of plate in neat pattern.

Serve immediately, sprinkled with remaining parsley; serve extra sauce on side.